SEARED HALIBUT WITH CORIANDER & CARROTS
{flirt with flavor} Season after season, I continue to be captured by the multicolored array of carrots that can be found at the farmers' market in all shapes and sizes, and am always looking for new ways to make them shine. Coriander and carrots make music together as a complement for meaty halibut. Dip your toe into the exotic flavors of Indian spices like coriander and turmeric with this lively, colorful spring supper so pretty you'll want to bring out your finest platter and pour some wine for two. Sip: Torrontes, Sylvaner or Cabernet Franc
Provided by Sarah Copeland
Categories Dairy Fish Yogurt Dinner Seafood Halibut Spice Root Vegetable Carrot Seed Coriander Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 22
Steps:
- Prepare the halibut: Toast the coriander and fennel seeds in a medium frying pan over medium heat until fragrant, about 2 minutes. Remove from the heat and crush with a mortar and pestle, or transfer to a clean spice grinder. Grind to a fine powder. Add the turmeric and cayenne. Set aside 1/4 teaspoon of the spice blend; reserve the remaining spice blend.
- Lay out your halibut on a baking sheet/tray and season with salt and pepper. Brush or drizzle with 1 tablespoon of the olive oil and rub the remaining spice mixture over the fish on both sides. Cover and refrigerate for 1 hour.
- Prepare the carrots: While the fish rests, bring a large pot of salted water to a boil. Meanwhile, fill another bowl with ice and water to create an ice bath. When the water boils, add the carrots and cook until crisp-tender, about 2 minutes. Transfer them to the ice bath with a slotted spoon. Pull them out after about 2 minutes and set aside.
- Make the yogurt sauce: Toast the mustard seeds in a pan the same way you did with the coriander and fennel seeds. Crush or grind and stir together with yogurt, olive oil, and grated ginger. Season with salt and pepper. Transfer to a small bowl.
- When the table is set, heat a large nonstick frying pan over medium-high heat. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the halibut fillets to the pan and let cook untouched until they begin to release easily from the pan, about 4 minutes. Gently flip and cook the other side until the fish is just cooked through but still slightly translucent in the center. Remove the fish to the platter.
- Heat the 2 tablespoons olive oil in another large skillet over medium-low heat. Add the carrots and toss to coat. Season with salt. Add the shallot and cook until just beginning to soften but still purple, about 2 minutes. Pull from the heat and transfer the carrots to a plate or platter. Add the 1/4 teaspoon reserved spice blend to the residual oil in the pan. Spoon the flavored oil over the carrots and finish with parsley.
- Serve fish and carrots on 2 pretty plates with carrots. Drizzle with yogurt sauce or serve the sauce in a small bowl alongside.
THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH
Steps:
- In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
- Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
- Steam or microwave the baby spinach for 2 minutes.
- Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.
CHICKEN AND RICE NOODLES IN BROTH
Steps:
- In a bowl combine the tablespoon rice vinegar, minced fresh ginger, 1/2 teaspoon salt and teaspoon sesame oil. Marinate the chicken in this mixture for 30 minutes. During this time soak rice noodles in warm water to cover for 10 minutes; drain and set in colander.
- When you are ready to eat combine broth, garlic clove, remaining tablespoon rice vinegar and sesame oil and bring to a boil. Add soaked rice noodles and cook for 5 minutes. Remove garlic clove. Add the marinated chicken to the broth and simmer for 1 to 2 minutes or until just cooked through. Add the spinach and remove from heat when spinach is wilted. Season to taste with salt and pepper. Ladle out soup.
HALIBUT WITH GINGER & GARLIC
Make and share this Halibut With Ginger & Garlic recipe from Food.com.
Provided by Bergy
Categories Halibut
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray a non stick skilled with veggie oil and heat until very hot but not smoking.
- Add the filets ond brown them skin side down for 2 minutes (if skinless only brown for a minute and you may want to turn the heat down) Add onion, green onions, garlic, ginger& pepper flakes, cook 1 minute.
- Reduce heat and flip the fish add wine sugar& broth.
- Cover pan and simmer for apprx 8 minutes or until the fish is done, it will flake if checked with a fork.
- Serve with some of the onions.
- and sauce over the fish.
GRILLED CHILLI & CORIANDER SALMON WITH GINGER RICE
For a quick and healthy dinner try this tasty salmon dish, full of fresh flavours
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Heat 1 tbsp oil in a pan and put the kettle on to boil. Fry the onion for a few mins until lightly browned. Stir in the ginger and garlic, fry for 1 min, then stir in the rice. Add 300ml boiling water and a little salt, then bring to the boil. Cover and cook for 10-12 mins until the rice is tender. Heat grill to medium.
- Brush a baking tray lightly with a little oil. Put the salmon on top and grill for 4-5 mins, then scatter with chilli, coriander, remaining olive oil and seasoning. Grill again for just 4-5 mins until the salmon is cooked through. Serve with the rice and lime halves for squeezing over.
Nutrition Facts : Calories 546 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 0.17 milligram of sodium
SHRIMP AND VEGETABLES IN GINGER CORIANDER BROTH
Steps:
- If using bean-thread noodles, in a bowl soak them in warm water to cover 10 minutes and drain. In a small saucepan of boiling salted water cook bean-thread noodles 3 minutes. (Alternatively, cook angel's hair pasta in boiling salted water until al dente.) In a colander drain bean-thread noodles or angel's hair pasta and rinse under cold water to stop cooking.
- Butterfly each shrimp by cutting almost completely through lengthwise along outside curve and devein.
- In pan simmer broth, jalapeño, reserved coriander stems, and gingerroot, covered, 5 minutes. While broth is simmering halve avocado lengthwise. Pit, peel, and cut avocado into lengthwise slices.
- Between 2 heated large shallow soup bowls divide radishes, scallions, mushrooms, avocado, noodles or pasta, and reserved coriander leaves, putting each ingredient in a separate mound.
- Season shrimp with salt and add to broth. Simmer broth mixture 3 minutes, or until shrimp are just cooked through, and with a slotted spoon transfer shrimp to soup bowls, arranging them on top of vegetables. Add lime juice to broth and pour broth mixture gently through a sieve into soup bowls over shrimp and vegetable mixture.
NINA SIMONDS'S BROILED HALIBUT WITH MISO GLAZE
Provided by Amanda Hesser
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In small bowl, combine ginger, mirin and miso, and mix until smooth. Rub on flesh side of fish pieces. Marinate 30 minutes.
- Heat broiler. Brush broiling pan with oil. Lay fish in pan, skin side down, and broil for 7 to 9 minutes, until flesh flakes and glaze bubbles and browns. Serve with steamed sticky rice and sauteed greens.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 1 gram, Sodium 610 milligrams, Sugar 1 gram, TransFat 0 grams
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- Place the soy sauce, sugar, ginger, and 1 cup water in a sauté pan that will hold the 4 pieces of fish. Bring to a boil to dissolve the sugar. Turn off the heat.
- Carefully place the halibut in the soy mixture. It will come up approximately half way up the sides of the fish, depending on the size of the pan and shape of the fish.
- Turn the heat back on low and simmer (do not boil) the fish for 2 minutes. Then, using tongs or a spatula, flip the fish over and cook another 2 minutes. Fish is done when it easily flakes. Cook longer if necessary. Remove fish to a plate and tent with foil to hold warm. Bring mixture to a boil and reduce to ½ cup.
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